The method of quickly whipping cream does not require an egg beater

Quickly whipping cream can be achieved without the need for an egg beater, using simple methods such as shaking, stirring bar, fork stirring, electric stirring replacement, and refrigeration assistance. These methods are suitable for temporary use at home, but attention should be paid to controlling the intensity to avoid excessive mixing that may cause oil-water separation.

1. Shake method

Put the light cream and sugar into a sealed container, make sure the lid is tightened, and shake vigorously for 5-8 minutes. The physical effect caused by the liquid hitting the container wall will cause the fat ball to break and gradually form a stable foam structure. It is recommended to choose wide mouthed glass or plastic bottles, and keep your arms swinging at a constant speed when shaking. Observe the cream condition through the transparent part of the bottle body, and stop when obvious patterns appear.

2. Stir bar method

Use a single chopstick or a slender spoon to quickly circle and stir in a bowl, keeping the wrist stirring at a frequency of more than 120 times per minute. This method needs to tilt the bowl at an angle of 45 degrees to increase the air contact surface. Adding granulated sugar in three times during the mixing process is helpful to stabilize the foam. Pay attention to the consistent stirring direction, and reach the ideal state when the volume of cream expands to twice its size and can pull out sharp corners.

3. Fork Stirring Method

Take a four toothed fork and place it in a deep mouthed container in a Z-shape to quickly whip cream. The spacing between the fork teeth can effectively introduce air. Rest for 10 seconds every 30 seconds of stirring to prevent temperature rise, while placing the container in an ice water bath to maintain a low temperature environment. When the cream presents a silky luster and the dripping marks slowly disappear, the whipping process is completed.

4. Electric substitution method

uses small appliances such as handheld fans or electric toothbrushes to fix the cleaning mixing head on the rotating parts as a temporary mixing tool. Adjust to the middle and low speed gear, move on the cream surface in a figure of eight pattern, and form delicate foam in 3-4 minutes. Before use, ensure that the electrical appliance is waterproof and the speed does not exceed 2000 revolutions per minute.

5. Refrigeration Assistance Method

Refrigerate the cream for at least 12 hours in advance, and freeze all mixing tools for 20 minutes to reduce the temperature. Low temperature environment can delay fat melting, and it is easier to form a stable structure when stirring with any manual tool. After mixing, immediately put it back in the refrigerator for shaping. This method is particularly suitable for cream decorations that require shaping.

When manually whipping cream, it is recommended to choose animal based light cream with a fat content of over 30%, and the ambient temperature should be controlled below 18 ℃. During the mixing process, a small amount of whole milk powder can be added to increase stability, but acidic substances should be avoided. The whipped cream should be used as soon as possible, and any unused portion should be refrigerated and consumed within 24 hours. For desserts that require long-term shape maintenance, it is recommended to add coagulants such as gelatin to enhance support. When storing light cream in daily life, be careful not to freeze it, otherwise it may cause milk fat crystallization and damage the emulsification system.